The Level 2 Food and Safety for Catering course is organized into the following modules.
Module 1 – What is food safety?
In this module, you will learn about:
- Food safety legislation
- HACCP and food safety management systems
- The role of the Environmental Health Practitioner
Module 2 – Food hazards and contamination
In this module, you will learn about:
- The main hazards associated with food production
- Types of contamination and the impact they have on foods
- Basic controls to keep food safe from contamination
Module 3 – Food poisoning
In this module, you will learn about:
- The difference between food poisoning and foodborne illness
- The main causes of food poisoning and foodborne illness
- The main symptoms of food poisoning
Module 4 – Cross contamination
In this module, you will learn about:
- How to avoid cross contamination
- Separation of raw and ready-to-eat food (using colour-coding for example)
Module 5 – Control measures
In this module, you will learn about:
- Best practice procedures for keeping food free from contaminants and ensuring food will not cause illness or harm
Module 6 – Personal hygiene
In this module, you will learn about:
- Best practice personal hygiene for food handlers
- Effective hand washing
- Dealing with cuts, spots, boils and other skin conditions
Module 7 – Food pests
In this module, you will learn about:
- Common food pests and signs of infestation
- Reasons for pest control
- General pest control
Module 8 – Basic cleaning procedures
In this module, you will learn about:
- Types of cleaning chemicals
- Cleaning procedures and cleaning schedules
- Reasons for cleaning
- Waste management
£30.00£12.00